The Best Moong Dal Palak | Indian Dahl with Spinach

The Best Moong Dal Palak | Indian Dahl with Spinach

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 3-4 Persons

Palak Moong Dal is one of the most famous iconic Dal recipes of India. It is the amalgamation of boiled Yellow Lentils (Moong Dal) with Spinach, Onions, Tomatoes, Ginger-Garlic paste in some whole and ground spices. This delectable healthy recipe is mostly accompanied with Steamed Rice, Jeera rice, Ghee Rice or with flat breads.

Moong Dal Palak is a perfectly balanced dish. It contains the nutrients of Moong Dal (Yellow lentils) and goodness of a green leafy vegetable. At the same time, this comfort dish tastes superb. That’s why, it will be a perfect addition to your regular diet.

I have learnt Moong Dal Palak recipe from one of my north Indian friends while I was working in Bengaluru. When I first time prepared this dal, my family loved it. We usually pair up this dal with steamed Basmati rice and Egg Bhurji. Now this Moong Dal Palak has become a regular member of our vegetarian days.

Moong Dal Recipe

Moong dal (Yellow Lentils) is one of the most popular and healthy lentils which is regularly prepared in each house of India. It is one of the most versatile lentils around the world which can easily be adapted to our regular diet. Many delicious Dals, Pakodas, Halwa and hundreds of recipes are cooked with this yellow lentil.

Moong Dal Palak with step by step photos and instructions has been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about this dal and the recipe.

Benefits of Moong dal

Health benefits of Spinach

How to make Moong Dal Palak?

In this preparation, first I have washed, and pressure cooked the Moong dal (Yellow Lentils) to boil. For the sake of saving time, I have boiled the dal in pressure cooker. You can also boil the dal directly in Kadai but it will take a bit longer to get cooked.

While cleaning the Spinach, I have discarded the mature stems and have then taken them in a colander. I washed the Spinach thoroughly in running water before chopping them.

If you don’t have fresh Spinach, then you can use frozen Spinach too. It will not affect the taste of the dish. But make sure to defrost them before use. Frozen Spinach takes lesser time to get cooked than fresh Spinach.

I have used only Cumin seeds and Bay leaves for tempering of the dal and have added Cumin powder, Coriander powder and Garam Masala powder for the flavouring of the dish.

After tempering the whole spice, I have fried Onions, Ginger-Garlic paste, Tomatoes and have then added chopped Spinach to get cooked. Then I have added the ground spices and cooked them for some time.

When the Spinach gets fully cooked including all the masalas, I have added the boiled dal into the pan and added some extra water to get the desired consistency of the dal. I have added small amount of Ghee (Clarified Butter) at the end stage of cooking. Ghee (Clarified Butter) not only gives better flavour but also increases the taste of the dal too.

Ingredients:

• 1 cup Moong dal
• 2 cups Spinach, washed and chopped
• 1 large Onion, small diced
• 1 Tomato, deseeded and finely chopped
• 1 teaspoon Ginger-Garlic paste
• 2 green Chillies
• ¼ teaspoon Cumin seeds (Jeera)
• 1-2 Bay leaves
• ¾ teaspoon Turmeric powder
• ½ teaspoon red Chilli powder
• 1 teaspoon Cumin powder
• ¾ teaspoon Coriander powder
• ½ teaspoon Garam Masala powder
• Salt, to taste
• Oil, for cooking
• 1 teaspoon Ghee
• 3 cups of water to pressure cook
• Dry Coriander leaves for garnishing

1. Take the Moong dal in a large bowl and wash it until the water clears and bubbles go away.
2. Drain away the water and transfer it into a pressure cooker.
3. Add water and salt.
   

4. Stir and check the salt.
5. Cook it in medium flame for 1-2 whistles.
6. Once the pressure settles down, take off the lid.
   

7. Add 1 tablespoon of oil into a pan in high flame.
8. Once the oil is hot, add Cumin seeds, Bay leaves and let them crackle.
   

9. Add the diced Onions and cook it for 2 minutes in medium high flame until it becomes translucent.
   

10. Add Ginger-Garlic paste into the pan and cook it for another minute till the raw smell goes away.
    

11. Add Tomatoes and cook it in medium flame for 2 minutes.
    

12. Cook it in medium flame and stir occasionally.
13. Add chopped Spinach and green chilli and cook it for 5-6 minutes in low flame.
    

14. Cover the pan and stir occasionally.
15. Add Salt and Turmeric powder and give a nice mix.
    

16. Cover the pan and cook it for 2 minutes in low flame.
17. Add Chilli powder, Coriander powder and Cumin powder into the pan and mix it well.
    

18. Cover the pan and let it cook for another minute in low flame.
19. Transfer the boiled Dal into the pan (Step 6) and mix it well.
    

20. Add water according to your preferable consistency and allow it to boil.
21. Cover the pan and cook it in medium flame.
22. Sprinkle Garam Masala powder and cook it for another minute.
    

23. Add Ghee and switch off the flame.